Creamed Cabbage

Cabbage in white sauce was on the menu today. Both of us grew up on this tasty winter food. Serving the cabbage covered in a creamy white sauce makes it very mild and not so "cabbagy".
How to:
For the interested reader:
Finely chop the cabbage and steam it in an inch of water and a pinch of caraway seeds until soft but not mushy.

While the cabbage cooking I prepare a simple white sauce from scratch.
Melt a tablespoon of butter and add flour into the sizzling fat. There should be enough fat to cover the entire amount of flour.

Turn down to medium heat and stir for a minute.

Fill up with milk. Continue to stir while the sauce is simmering and thickening. Season generously with salt and nutmeg. J.P. likes a spoon of sour cream added, but that is optional.

Meanwhile the cabbage is done. Drain the water and pour the white sauce over the cabbage and stir until all is well blended.

Serves with beef stew and boiled potatoes or mashed potatoes. J.P. loves it so much, he could eat it every day. (says he)
The red bits is bacon, by the way. My husband likes bacon a lot.

Ingredients for 2

1/2 head of white cabbage, finely chopped
water
1 tsp caraway seed

For the sauce:


1 1/2 tblsp butter
1 tblsp bacon bits (optional)
2 tblsp all purpose flour
salt
nutmeg
1 tblsp sour cream (optional)